Recipe by: Veena Poojari

Source: Veena Poojari

Serves: 8

Ingredients (Chicken Stew)

  • 2 tbsp Kibeh or 1 tbsp vegetable oil
  • 8-10 onions, chopped
  • 10 garlic cloves, chopped
  • 2 green chillies
  • 6-8 tomatoes, chopped
  • 2 kg chicken pieces (with bones), washed
  • 2-3 Tbsp Berber spice
  • 6 boiled eggs, peeled


  • In a large pan, melt the butter and fry the chopped onions and garlic. Cook for about ten minutes or until the onions are transparent.
  • Add the 2-3 tablespoons Berbere spice mixture add tomatoes and salt.
  • Simmer this over low heat for about 5 minutes.
  • Add the chicken pieces and stir well.
  • Add enough water to get a sauce consistency as for thick soup. Simmer for 20-30 minutes, stir and check for readiness.
  • Add the peeled, boiled eggs (cut or whole) cook over low heat until chicken is tender.
  • Serve on top of Injera (Ethiopian bread).

Download PDF here: Ethiopian Chicken Stew (Doro Wat)